Category: 106-32-1

Qian, Yu published the artcileDifferentiation and classification of Chinese Luzhou-flavor liquors with different geographical origins based on fingerprint and chemometric analysis, HPLC of Formula: 106-32-1, the main research area is Luzhou liquor flavor compound traceability fingerprint chemometric; K-nearest neighbor model (KNN); Luzhou-flavor liquor; fingerprint; flavor compounds; multivariate analysis of variance (MANOVA).

In order to differentiate and characterize Chinese Luzhou-flavor liquor according to geog. origins, the volatile flavor compounds were analyzed for forty com. Luzhou-flavor liquor samples from Sichuan, Jiangsu, and Hubei provinces. A total of 113 volatile flavor compounds were quantified; among them, 29 flavor compounds were quantified according to the internal standard method. The differences in flavor composition among different brands of Luzhou-flavor liquor were compared. A data matrix of 64 (flavor components) × 40 (samples) was studied and interpreted using chemometric anal. The research object could be naturally clustered according to geog. origin (brand) based on the hierarchical cluster anal. (HCA), principal component anal. (PCA) and multivariate anal. of variance (MANOVA) methods. A 100% of predication ability was obtained by the application of K-nearest neighbor model (KNN) for study sample classification. The results demonstrate that the abundance of volatile flavor components in liquors combined with appropriate multivariate statistical methods could be used for the division and traceability of liquors from different geog. origins. This study can provide the basis for the identification of liquor authenticity and the traceability of liquor.

Journal of Food Science published new progress about Acids Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Blackford, C. L. published the artcileExploring the influence of grape tissues on the concentration of wine volatile compounds, Recommanded Product: Ethyl octanoate, the main research area is volatile compound grape tissue skin seed wine flavor.

Knowledge of varietal wine flavor and aroma compounds has improved, but gaps exist concerning how grape composition impacts wine style. This work aimed to explore the influence that different grape tissues can have on the volatile profiles of wines. Riesling and Cabernet Sauvignon berries were separated into skin, flesh and seeds. Two sets of fermentations were performed using separated tissues: one using an equal mass of each tissue and another where the amount of each tissue in 25 g of berries was fermented. When an equal mass of tissue was used, the seed-derived wines had a higher concentration of esters than that produced from other grape tissues. Those produced using skins had the highest concentration of lipoxygenase pathway-derived compounds, and, for Riesling, a higher concentration of monoterpenes. When the proportional amounts of each tissue found per berry were used, the flesh-derived wines generally had a higher concentration of many wine volatiles compared to the other tissues. This reflects the greater proportion of flesh tissue in the berry compared to skin and seeds. Seed-derived compounds can enhance ester biosynthesis during fermentation and skins appear to have high lipoxygenase pathway activity. Nevertheless, the flesh makes up such a large proportion of the whole berry that it has the major influence on volatile profiles of whole berry fermentations Different berry tissues can alter wine composition in unique ways, and this can inform strategies to alter wine composition through vineyard management or the selection of new germplasm.

Australian Journal of Grape and Wine Research published new progress about Aromatic compounds Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Recommanded Product: Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Leng, Feng published the artcilePost-veraison different frequencies of water deficit strategies enhance Reliance grapes quality under root restriction, Computed Properties of 106-32-1, the main research area is Vitis fruit quality root veraison water deficit; Post-veraison; Primary and secondary metabolites; Vitis vinifera L.; Water deficit.

In this study, two water deficit treatments in the same amount of water but with different frequencies (T1: 2.5 L per 4 d and T2: 5 L per 8 d) were performed on Reliance grapevines from veraison until harvest to explore their effects on grape berries quality under root restriction. Results showed that glucose, fructose and sucrose contents were increased, while malic acid, tartaric acid and citric acid contents were decreased under two treatments. Meanwhile, water deficits also promoted the accumulation of phenylalanine and proline. For phenols, anthocyanins, resveratrol and flavonols contents in the water deficit groups were significantly higher than those in the control group. In addition, two water deficit treatments increased the characteristic aromas contents, especially the esters contents. Overall, T2 treatment had a better effect than T1 treatment. This study provided an idea for improving water use efficiency and grape quality.

Food Chemistry published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study) (titratable). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Computed Properties of 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Bononi, Monica published the artcileZeolite reduces losses and minimizes fractionation of various flavor compounds during EA-IRMS analysis, Application of Ethyl octanoate, the main research area is aromatic volatility zeolite fractionation EAIRMS analysis; EA-IRMS; Flavor compounds; Zeolite; δ(13)C.

Among the methods for confirming the natural origin of flavor compounds, δ13C measurements using IRMS technique are becoming increasingly important. EA-IRMS measures can suffer from errors caused by the volatility of the analyzed compounds and the consequent isotope fractionation. This work suggests a method involving the adsorption of volatile mols. in zeolite before the EA-IRMS anal., minimizing the possible error due to the volatility of the structures analyzed. The stabilizing effect on any fractionation was proven during the anal. of various mols. which cover a wide range of volatility. The work demonstrates that, by operating with the advised method, the repeatability of EA-IRMS data is very high not only for samples prepared before anal., but also for samples prepared in a time span of up to 6 h. The proposed method facilitates serial preparation and prevents erroneous results due to the natural volatility of the mols. under evaluation.

Food Chemistry published new progress about Aromatic compounds Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Application of Ethyl octanoate.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Voce, Sabrina published the artcileCompositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia, SDS of cas: 106-32-1, the main research area is Ribolla Gialla sparkling wine terpene norisoprenoid lipid.

Ribolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG-Northeast Italy) and Slovenia; for this reason, there is little information about the composition and chem. characteristics of the sparkling wines produced. This work used different anal. approaches (FTIR spectroscopy, UHPLC-MS/MS, liquid-liquid extraction, SPE and SPME-GC-MS) to characterize thirty-three com. sparkling RG wines from different areas of FVG. The characteristics included the overall volatile profile and content of terpenes, C13-norisoprenoids, lipids, and metabolites of aromatic amino acids. The aroma profile of RG wines was mainly characterized by fermentative esters and β-damascenone, whereas other norisoprenoids and varietal aromas were below the odor threshold. Appreciable amounts of certain fatty acids were found (e.g., palmitic acid), which could be potentially correlated with greater foam stability. However, high concentrations of aromatic amino acids metabolites highlighted a higher risk of developing atypical aging defects.

European Food Research and Technology published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Panzeri, V. published the artcileEvaluation of South African Chenin blanc wines made from six different trellising systems using a chemical and sensorial approach, Category: esters-buliding-blocks, the main research area is metabolome grape berry Chenin blanc wine beverage South Africa.

There are many ways of manipulating the components of grape berries and one of these is the implementation of a specific trellising system. This will affect light exposure in the bunch zone, air flow through the canopy, crop load, etc., and consequently the primary metabolites that contribute to the production of secondary compounds in wine. The aim of the present study was to characterize the grape musts and wines of Chenin blanc made from grapes of different trellising systems, using chem. fingerprinting of the samples and the check-all-that-apply method, combined with a quality scoring test. The results indicate that, while the wines could not be separated according to treatment from an aroma point of view, the grapes produced by different trellis systems resulted in wines characterised by differences in taste and mouthfeel. The present study shows that trellising systems can influence amino acids, yeast assimilable nitrogen, phenolic content and aroma compounds, as well as sensory characteristics. In this case study, wine quality was not affected by the trellising systems, with one exception. Fingerprinting using high-resolution mass spectrometry proved to be a successful tool to sep. the samples according to the systems.

South African Journal of Enology and Viticulture published new progress about Alcohols Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Category: esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Clark, Caitlin published the artcileEffects of time and temperature during melanging on the volatile profile of dark chocolate, Product Details of C10H20O2, the main research area is dark chocolate temperature melanging volatile profile.

Chocolate made from small-batch production is known for distinct sensory properties that differentiate its products from large-scale production Specifically, small-batch processing includes a melanging step, a chocolate refining (a process involving time and temperature to refine texture and flavor) process that occurs in a stone wet-grinder. Chocolatiers understand that melanging is essential to flavor and overall quality, however the influence of melanging on the aroma chem. of the finished chocolate is anecdotal and largely uncharacterized. Here, we evaluated the effects of time and temperature of melanging on the volatile chem. of the finished chocolate. Specifically, chocolate aroma was profiled using HS/SPME-GC-MS for three different time and temperature combinations. A total of 88 compounds were annotated by mass spectrometry and included a diverse set of chem. classes such as pyrazines, aldehydes, terpenes, alcs., esters, and ketones. Anal. of variance (ANOVA), principal component anal. (PCA), and partial least squares anal. (PLS) revealed that the overall aroma profile was influenced by the type of melanging, and time had a greater effect than temperature Example compounds affected by time include 2-methylpropanal, di-Me sulfide, and benzaldehyde. Particle size was also measured for each sample. Majority particle size was found to be below 25 μ generally at all time points beyond 8 h. Anal. showed significant p-values for the temperature variable for several compounds, but significant p-values for the time variable were apparent for a greater number of compounds For compounds which showed dependency on both time and temperature, the p-value for the time variable was much smaller in most cases. Both PCA and OPLS analyses suggested the same trends. These data support that time is a critical factor in determining the aroma chem. of chocolate and affects a diverse set of known flavor active compounds

Scientific Reports published new progress about Aldehydes Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Product Details of C10H20O2.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Mascini, Marcello published the artcileHairpin DNA-AuNPs as molecular binding elements for the detection of volatile organic compounds, Related Products of esters-buliding-blocks, the main research area is volatile organic compound hairpin DNA gold nanoparticle; AuNPs; E-nose; Gas-sensors; Hairpin DNA; In-silico screening; Multivariate analysis; QCMs; VOCs.

Hairpin DNA (hpDNA) loops were used for the first time as mol. binding elements in gas anal. The hpDNA loops sequences of unpaired bases were studied in-silico to evaluate the binding vs. four chem. classes (alcs., aldehydes, esters and ketones) of volatile organic compounds (VOCs). The virtual binding score trend was correlated to the oligonucleotide size and increased of about 25% from tetramer to hexamer. Two tetramer and pentamer and three hexamer loops were selected to test the recognition ability of the DNA motif. The selection was carried out trying to maximize differences among chem. classes in order to evaluate the ability of the sensors to work as an array. HpDNA-AuNPs were deposited onto 20 MHz quartz crystal microbalances (QCMs) to form the gas piezoelec. sensors. An estimation of relative binding affinities was obtained using different amounts of eight VOCs (ethanol, 3-methylbutan-1-ol, 1-pentanol, octanal, nonanal, Et acetate, Et octanoate, and butane-2,3-dione) representative of the four chem. classes. In agreement with the predicted simulation, hexamer DNA loops improved by two orders of magnitude the binding affinity highlighting the key role of the hpDNA loop size. Using the sensors as an array a clear discrimination of VOCs on the basis of mol. weight and functional groups was achieved, analyzing the exptl. with principal components anal. (PCA) demonstrating that HpDNA is a promising mol. binding element for anal. of VOCs.

Biosensors & Bioelectronics published new progress about Aldehydes Role: BUU (Biological Use, Unclassified), BIOL (Biological Study), USES (Uses). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Related Products of esters-buliding-blocks.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Yu, Wenyue published the artcileInsight into the characteristics of cider fermented by single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe based on metabolomic and transcriptomic approaches, SDS of cas: 106-32-1, the main research area is cider fermentation Saccharomyces Schizosaccharomyces metabolomic transcriptomic.

This study aimed to explore the effect of single and co-culture with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider. It was found that the interaction effect was observed in co-culture fermentation (CF) of cider with S. cerevisiae CICC 31084 and S. pombe CICC 1760. Meanwhile, aroma and taste quality of CF was significantly improved involving increase of fruity and floral aroma, which might result from the balance of esters, higher alcs. and terpenes. Moreover, the umami intensity of CF was enhanced, and the taste of sourness and astringency became weaker, which could be due to the higher content of umami amino acid and deacidification of malate. Addnl., a combined metabolic and RNA sequencing analyses revealed a clearer association between flavor quality of cider and gene expression of yeasts. Bioinformatic anal. revealed that the varying genes and metabolites were mainly involved in pathways of carbohydrate, amino acids, energy and terpenes backbone metabolism Finally, a metabolic pathway visualized the changes of significantly changed metabolites and differentially expressed genes in single and co-culture ciders. This study provided new insights into cider production and facilitated the application of co-culture fermentation technol. in fruits cidermaking.

LWT–Food Science and Technology published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, SDS of cas: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics

Thompson-Witrick, Katherine A. published the artcileBicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds, HPLC of Formula: 106-32-1, the main research area is Brettanomyces beer volatile flavor compound bicarbonate.

Water chem. and the utilization of brewing salts such as gypsum, magnesium sulfate and bicarbonates, have been well documented for Saccharomyces cerevisiae, however, there has been limited published research on the impact bicarbonates have on Brettanomyces, especially in a brewing application. The objective of this project was to look at varying levels of added bicarbonates (0, 50, 75 and 100 mg/L) to identify correlations between bicarbonate content and the fermentation activity of Brettanomyces bruxellensis within beer. Two, 58.7 L brews with a target OG of 1.040 were brewed using a recirculating infusion mash system and mixed-together using a mash mixer to create one, 117.4 L batch to reduce variability. The batch was split into three, 37.9 L allotments and treated as triplicates. The beer was hopped to 20 IBUs using Bravo hops. Brettanomyces bruxellensis was propagated prior to being pitched at 1.2 million cells per degree Plato. After inoculation, the triplicates were stored at 21 °C until fermentation was completed. The reduction in gravity caused by the Brettanomyces was followed using a digital airlock and a benchtop densitometer. GC-MS was used for the anal. of the volatile compounds within the exptl. beers. Statistical anal. (p < 0.05) showed that there were significant differences between the fermentation activity, including flavor compound production, of the different batches brewed at different bicarbonate levels. The total concentration of volatiles ranged from 69.76 to 83.4 mg/L within the different beers. It was concluded that the varying levels of bicarbonates had an impact not only on the fermentation, but also on the volatile compounds Journal of the American Society of Brewing Chemists published new progress about Beer. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, HPLC of Formula: 106-32-1.

Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics